African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Degradation of phytate in composite wheat/cassava/sorghum bread by activation of intrinsic cereal phytase

Serafina Lídia Vilanculos
  • Serafina Lídia Vilanculos
  • Departamento de Engenharia Química, Faculdade de Engenharia, Universidade Eduardo Mondlane, P.O. Box 257, Maputo, Moçambique.
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Ulf Svanberg
  • Ulf Svanberg
  • Department of Biology and Biological Engineering / Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden.
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  •  Received: 24 August 2020
  •  Accepted: 30 November 2020
  •  Published: 31 January 2021

How to cite this article

APA /
Vilanculos, S. L., & Svanberg, U. (2021). Degradation of phytate in composite wheat/cassava/sorghum bread by activation of intrinsic cereal phytase. African Journal of Food Science, 15(1), 1-9.
Chicago /
Serafina L&idia Vilanculos, and Ulf Svanberg. "Degradation of phytate in composite wheat/cassava/sorghum bread by activation of intrinsic cereal phytase." African Journal of Food Science 15, no. 1 (2021): 1-9.
MLA /
Serafina L&idia Vilanculos, and Ulf Svanberg. "Degradation of phytate in composite wheat/cassava/sorghum bread by activation of intrinsic cereal phytase." African Journal of Food Science 15.1 (2021): 1-9.
DOI /
https://doi.org/10.5897/AJFS2020.2008
URL /
https://academicjournals.org/journal/AJFS/article-abstract/5F0711765766

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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